The English translation for "torihamu" is "bird ham". The recipe's been popular since around 2001, and it has swept Japan as a favorite.[1]Marinated chicken breasts are either oven baked or poached and, when finished, resemble cured ham. This is a tedious recipe because the marinating process takes at least 2 days, but the result is low in fat, has no chemical preservatives, and lengthens the refrigerator shelf life of the chicken.

Steps

Trim and remove all of the fat from the chicken. If they are bigger than 8 ounces, you can cut them into smaller portions.

2

Use a fork to pierce holes all around, using the tines.

3

Add the sweeteners into a sturdy freezer bag. If you wish, you can season the breasts with salt and herbs beforehand or add them in the bag.

4

Add the chicken breasts. If you're using multiple breasts, you can divide the recipe into different bags (1 chicken breast and 1 tablespoon of each sweetener into 1 bag). This is useful if you want to experiment with different amounts of sweeteners.

5

Squish the chicken into the marinade until it's thoroughly coated.

6

Let all of the air out and securely seal it.

7

Place the bag(s) in the refrigerator. You can either leave them in for 48 hours or take them out after 24 hours, drain out any excess liquid in the bag, and place it back in the refrigerator for another 24 hours.

8

Rinse them off in cold water. Place them in a bowl of cold water for about 1 hour. This desalts the chicken, but also "keeps" the flavor in it.

9

Choose one cooking method:

Poaching with wrap: Wipe off any excess liquid from the chicken. Roll each breast into a tight roll and wrap it in microwave-safe plastic wrap. Secure the wrap with kitchen twine or string. Bring a pot of water to a boil and then turn the heat to its lowest setting. Place the breasts in the pot for 5 minutes, then turn the heat completely off. Leave them in for about an hour, covered.

Poached, no wrap: This is the more "mess-free" method because there is no wrapping or tying, but it results in a less textured torihamu. After bringing a pot of water to a boil, cook the chicken for 5 minutes, turn the heat off, and leave the chicken covered for an hour.

Oven: Pre-heat the oven to 250 degrees F (120 degrees C). Wipe off any excess liquid from the chicken. Roll each breast into a tight roll and secure it with kitchen twine or string. Place the breasts on a lightly greased baking sheet or line it with parchment paper. Bake for 35 to 40 minutes or until lightly brown on the outside. The internal temperature should be 165 degrees F (73 degrees C). Remove and let the chicken cool.

The marination time should not extend past 3 days (72 hours). If it's past 48 hours, extend the de-salination process to 2 hours instead of 1. A good suggestion is to prepare this Friday afternoon and cook it Sunday afternoon/night.

Warnings

Some plastics may leach chemicals into food. This can occur when exposed over a long period of time (e.g. 2 days marinating), or when heated. Consider marinating in a small ceramic or glass container instead, and avoid microwaving in plastic.